V-8 Engines…or what to do with tomato juice

V-8 Juice RecipesI needed tomato juice for this recipe for Roadside Bean and Potato Salad which is on the menu this week at our house. Instead of thinking this out clearly and realizing that I could use the tomato juice drained from the Macaroni with Tomatoes and Summer Vegetables recipe from AICR; (I can’t find that recipe on their site right now-I received it in their Health-E Recipes Weekly email newsletter, which by the way is very nice.) we put tomato juice on the grocery list. So, while we were bright and didn’t get the huge can that needs to be used up in the next 2 days or else, we do have quite a bit of tomato juice at our house. Yes, the can may have been more economical per ounce, but not if we didn’t use it up.

We will eventually need to use it though. I am not sure that any of these recipes from the Campbell Cookbook Easy Way to Delicious Meals will be quite my choice for using up the rest. Wait, the dilly vegetable juice might work-it sounds kind of like an easy gazpacho. The V-8 A la Mode- NO WAY! Lime sherbet with tomato juice?

What do you do to use up unusual ingredients in your house? Do you just avoid recipes with them in the first place? Have you got any V-8 recipes to use it up? I will drink it-but only about once a year.

Eye Opener

3 cups “V-8” juice
1/2 small clove garlic, minced
1/4 teaspoon Worcestershire
Dash “Tabasco” sauce
Combine all ingredients. Heat; simmer a few minutes. 4 to 6 servings

Lime ‘n “V-8”

Thin slices of lime
3 cups “V-8” juice
4 teaspoons lime juice
1 teaspoon Worcestershire
6 drops “Tabasco” sauce
For garnish, prepare ice cubes by placing twisted lime slices in each cube compartment; fill with water and freeze. Combine remaining ingredients’ chill. Pour over ice cubes in glasses. 4 to 6 servings.

Dilly Vegetable Juice

3 cups “V-8” juice
2 tablespoons finely chopped cucumber
Generous dash dill seed
Sour cream
Combine “V-8: juice, cucumber, and dill. Simmer a few minutes; stir now and then. Garnish with sour cream. 4 to 6 servings.
NOTE: To serve cold, combine “V-8” juice, cucumber, and dill. Chill 3 to 4 hours.

“V-8” a la Mode

3 cups “V-8” juice, chilled
4 teaspoons lemon juice
Lime sherbet
Cinnamon
Combine “V-8” juice and lemon juice; pour into chilled glasses. Top each with a small scoop of sherbet. Sprinkle with cinnamon. Stir and serve. 4 to 6 servings.

Comments

  1. I hate tomato juice and I hate gazpacho. Try again. Surely there must be something you can do with it that I will actually eat.

  2. I guess the Dilly Vegetable Juice is suppose to resemble a hot soup with a dollop of sour cream. I think I would prefer the cold version. V-8 a la Mode is crazy – probably invented by some insane test kitchen employee who had consumed too much V-8!

  3. I love tomato juice ,but V-8 is nasty (even with vodka in it.) Let’s just say I have the same feelings for V-8 as I do for veggies in jello.

  4. I have a recipe that uses up a large can of plain old tomato juice, but I have made it with V8 with satisfactory results. I never ever cook with precise quantities, so this is as good as it gets:

    Mix in a casserole dish the following:

    -four cans of legumes (we use kidney beans, romaine beans, fava beans, and chick peas);
    -one large can of tomato juice;
    -a quarter cup of brown sugar (or to taste);
    -a quarter cup of molasses (or to taste);
    -one onion, finely diced.

    If you eat meat, you can add a couple of crumbled crisply cooked bacon strips to taste.

    Bake, covered, at about 375F for about an hour.

    Tastes best served with rye bread spread with real butter. 🙂

    Love your blog, btw!

  5. Hey, that sounds good Raven. Thank you. We always have beans in the house and that definitely seems like it would work. It isn’t too sweet with both brown sugar and molasses?

  6. It’s definitely sweet, like traditional baked beans, hence why I suggest that you adjust the sweetner to taste. But don’t cut it out altogether since it neutralizers the acidity of the tomato juice. I cut the brown sugar before the molasses because I like the stronger taste, but that’s up to personal preference.

    Oh, and in my house we don’t have dessert after this meal, just extra buttered rye bread to mop up the sweeeeeet juices. 🙂

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